KEY LIME PIE with GRAHAM CRACKER CRUST

Makes 8 servings

CRUST

1½ cups (135 g) graham cracker crumbs

¼ cup (60 g) packed light brown sugar

Pinch of salt

7 tbsp (98 g) unsalted butter, melted

FILLING

3 large egg yolks

1 (14-oz [414-ml]) can sweetened condensed milk

⅔ cup (160 ml) bottled Key lime juice, such as Nellie & Joe’s brand

FRESH WHIPPED CREAM

1 cup (240 ml) heavy cream, cold

2 tbsp (16 g) confectioners’ sugar

½ tsp pure vanilla extract

GARNISH

Lime zest

Chill the bowl and whisk attachment of a stand mixer by placing them in the freezer for 15 minutes. Using cold cream and chilled equipment ensures that your cream will whip up faster and lighter.

Set up the EGG for 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Prepare the crust: In a medium-sized bowl, stir together the graham cracker crumbs, brown sugar and salt. Mix well to ensure no lumps remain in the brown sugar. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the butter is evenly incorporated. Press the crust mixture evenly into the bottom and up the sides of an ungreased 9-inch (23-cm) pie plate.

Once the grill comes up to temperature, place the pie plate on the grate and close the lid. Bake for 10 minutes, then transfer the crust to a rack to cool.

Prepare the filling: In a medium-sized bowl, whisk the egg yolks until they become lighter in color and slightly thicker, 3 to 4 minutes. Add the sweetened condensed milk and lime juice, whisking until smooth. Pour the filling into the prepared crust and place the pan back on the cooking grate. Close the lid and bake for 10 to 12 minutes, or until the filling is just set. Remove the pie from the grill and place it on a rack to cool. Once cooled, refrigerate for 2 to 3 hours before serving it.

Prepare the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on high speed until it begins to thicken, about 2 minutes. Add the confectioners’ sugar and vanilla and continue to beat until stiff peaks form.

To serve: Slice and garnish the pie with whipped cream and lime zest.